[Handmade biscuits]How to make delicious biscuits in an electric oven
The biscuits are storable and easy to carry , various tastes and other characteristics, deeply loved by people. Biscuits are developing towards leisure and functional food. According to the different processing technology, it can be divided into: crisp biscuits, crackers, cookie biscuits, sandwich biscuits, wafer biscuits, egg rolls, etc.
Biscuit Nutrition Analysis
The main nutrients in biscuits are carbohydrates, as well as protein, fat, calcium, potassium, Iron, etc., the overall nutrition is not balanced enough.
1. As a snack, biscuits are only supplementary food and should not replace the main meal;
2. The biscuits are too dry and easy to “get angry”. When eating biscuits, eat more vegetables and fruits;
3. The water in the biscuits is too low, so you must drink more water. In addition, the water will make the starch in the biscuits rise, which is easy to produce satiety, and the intake can be controlled;
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4. Try to buy low-fat, low-sugar and low-calorie biscuits;
5. The butter fat content in wafers is very high, and the density is low, so it is not easy to eat too much aware.
Biscuits are suitable for people
Eatable by the general population, fasting for diabetics.
How to Make Cookies
One , Margarita almond biscuits How to make
1. All raw materials are ready.
2. Put the egg yolk on the sieve and press it with a spoon to make the egg yolk pass through the sieve to become a fine powder of egg yolk.
3. Sifted egg yolk powder.
4. After the oil is softened at room temperature, add powdered sugar and salt and stir well. Beat with a whisk at low speed until the volume is slightly enlarged, the color is slightly lighter, and it is puffy.
5. Pour in the sifted egg yolk powder and mix well.
6. Sift in low-gluten flour, cornstarch and almond flour.
7. Knead the dough by hand. The kneaded dough should be slightly dry, not too moist, and will not spread out due to dryness.
8. Wrap the bowl with plastic wrap and put it in the refrigerator for 1 hour.
9. Line the baking pan with tin foil (matte surface), take out the refrigerated dough, divide it into equal-sized pieces, and knead it into a ball shape (about 10 grams each) by hand. Put in a baking pan.
10. Put an almond on the small ball.
11. Press the flat ball with your thumb in turn.
12. When pressing flat, the biscuits will appear natural cracks (must use your thumb, the pressure will be uniform, and the biscuits will come out beautiful)
13. Preheat the oven and place the baking tray in the middle and upper layers of the oven.
14, 170 degrees, 15 minutes, the edges are slightly browned.
Cookie making tips
1. Cooked egg yolks are not easy to sieve , if you want to be quick and easy, wash your hands and press the yolks firmly with your fingers to squeeze the yolks through the sieve.
2. When whisking the butter, it is best to use a low speed egg beater, otherwise the butter will splash all over the place.
3. The state of a good dough should be slightly dry, not too moist, and will not spread due to drying.
4. Divide the refrigerated dough into pieces of the same size, about 10 grams each. This recipe can divide about 40 pieces.
5. Be sure to press the biscuits with your thumb, so that the pressure is even and the biscuits come out beautiful.
Second, the practice of love cookies
1. Soften butter at room temperature; sieve powdered sugar; low-gluten flour and salt Mix and sift; sift the cocoa powder and low-gluten flour in the cocoa dough and set aside.
2. Beat the softened butter with a mixer until soft, add the sifted powdered sugar, and beat again.
3. Pour in the egg mixture, mix well, then add vanilla extract and mix well.
4. Divide the stirred butter-egg mixture into three equal parts, and mix two of them with the processed low-gluten flour to make a primary color dough; the remaining part of the butter-egg mixture is mixed with Cocoa dough is mixed to make cocoa dough. Wrap the two doughs in plastic wrap or plastic wrap, and place in the refrigerator for about 30 minutes.
5. Take the refrigerated two kinds of dough out of the refrigerator, sprinkle a small amount of flour on the chopping board, put the dough on it, and roll it out into 3mm thick slices.
6. Use a circular mold to press out the biscuit blanks on the dough, respectively, to make the original color biscuit blanks and the chocolate biscuit blanks, and then move the biscuit blanks to the baking tray.
7. Use a smaller heart-shaped mold to press out a heart shape in the middle of the biscuit blank, then take out the heart-shaped part and exchange it between the biscuit blanks of different colors.
8. Put the prepared beautiful cookies into the middle layer of the oven preheated to 170 degrees, and bake for 8-10 minutes.
9. After the biscuits are released from the oven, move the biscuits to a drying rack to cool. Crispy love cookies are ready.
Three, Fragrant Coffee and Almond Cake
The coffee powder is paired with large almonds, which is thick but not greasy. Coupled with the toughness and aroma of dried fruit, this can be regarded as a star dish in the biscuit industry.
Serving size: about 35 pieces
Ingredients: 100g unsalted butter, 1g salt, 40g powdered sugar, 15g whole egg liquid, 15g coffee liquid, 10g coffee powder, 150g low-gluten flour , 18-20 large American almonds.
1. After the butter is softened at room temperature, add in powdered sugar, and beat with a whisk to make it fluffy.
2. Add the whole egg mixture and continue to beat evenly.
3. Add the coffee liquid and stir well. The coffee liquid is concentrated instant coffee mixed with hot water. You can also use concentrated instant coffee powder.
4. Sift the flour and coffee powder into the butter mixture, then stir until there is no dry powder.
5. Bake the almonds at 170 degrees for 10 minutes in advance, then chop them up and mix them into the mixture in step 4, and stir well with a spatula.
6. Knead the dough in step 5. In order to prevent sticky hands, the mixture is directly poured into a plastic bag and kneaded.
7. Shape the dough into a long strip, then put it in the refrigerator for one hour. If your dough is too soft, freeze it for 10 minutes before shaping.
8. Take out the frozen long noodles and cut them into slices about 0.5cm thick. Because the chopped almonds are mixed in, the dough pieces can be easily chopped, so be sure to use a sharp knife.
9. Put the biscuit dough in the oven lined with oiled paper, return to the temperature slightly, then put it into the middle layer of the preheated 170-degree oven, fire up and down, and bake in about 15-20 minutes. Watch it after ten minutes so that the oven temperature doesn’t allow it to burn.
Four. Nutritious Banana Soft Biscuits
Bananas are a good thing, but eating this fruit raw always feels a little monotonous. So this “Banana Soft Biscuit” can be said to concentrate the aroma of the whole banana.
Reference weight: about 40 pieces.
Materials: 1 banana (with skin about 140 grams), 60 grams of butter, 30 grams of caster sugar, 1 egg yolk, 100 grams of low-gluten flour, 15ML of rum (if there is no, do not add), 1/4 teaspoon of baking soda
1. Peel the bananas and put them in a small iron pan. Use one end of a rolling pin (or other tools) to mash the bananas into puree.
2. Heat the mashed banana over medium heat until it boils. During this process, keep stirring to prevent it from sticking to the bottom. After boiling, change to a low heat and cook, mash the bananas to a sauce-like shape, then turn off the heat and set aside to cool.
3. After the butter is softened at room temperature, it is in a soft state when you can poke it with your fingers, add fine sugar, and beat it with an electric egg beater.
4. Add the egg yolks and continue to beat with the electric egg beater for two minutes.
5. Add the cooled banana jam to the butter, and beat with an electric egg beater until it is even and fluffy.
6. Pour in the rum, no need to stir at this time (the rum is mainly used to enhance the flavor and give the biscuits an extra layer of aroma. The 15ml amount will not have any effect on the baby. Mothers who really mind can omit it)
7. Sieve the flour and baking soda, and pour it into the butter.
8. Use a rubber spatula to mix evenly so that the ingredients are fully mixed, then pour it into a fresh-keeping bag and knead into a dough. At this time, the dough is very soft and sticky, put it in the refrigerator for 15-20 minutes, and it will be slightly firm and not sticky.
9. Shape the dough into a rectangular shape, and then put it in the refrigerator to freeze until hard, about 40 minutes.
10. Cut the frozen dough into 0.5CM thick slices. It is recommended to use the thin blade for cutting vegetables. At the beginning, I used a kitchen knife for chopping meat. The blade is too thick to use. It is much better to use a square blade for cutting vegetables.
11. Place the cookie sheets on the baking tray (one tray cannot be finished, so it will be baked twice) because the biscuits will expand during baking, so please leave enough space between each biscuits. Put it in a preheated 190°C oven and bake for about 10 minutes (different ovens have different powers, it is recommended that you pay attention to the color change of the biscuit surface at any time during the baking process, and the biscuit surface can be released when it turns golden brown).
Tips for making cookies
1. It is recommended to use ripe bananas, as the taste of raw bananas is not strong enough. Try to boil the banana sauce as thick as possible, not only rich in flavor, but also fully integrated with the butter.
2. The biscuits are very soft when they are just out of the oven. After cooling for a while before eating, the biscuits also have a soft taste. These biscuits should be eaten as soon as possible, the longer the time, the more discounted the taste.
3. This biscuit should be baked at high temperature for a short period of time. It should not be baked for too long, not more than 12 minutes. After baking for a long time, the moisture will be lost and the soft taste will be lost.
5. Chocolate Almond Chip Cookies
These cookies are the most common dessert in American home baking. The English name of this cookie is chocolate chip cookies, which means chocolate chip cookies. Because it contains a lot of chocolate particles, it tastes slightly rough, but it is also chewy. According to statistics, more than half of the types of cookies that American households make themselves are it. And baking chip cookies with mom and grandma is also part of many American childhood memories. When it’s just out of the oven and still slightly hot, it’s the best time to taste Depp’s biscuits, which are definitely better than those so-called chocolate biscuits bought from the supermarket. You have to believe that as long as you are willing to do it, you can also let your family eat pure American desserts.
Serving size: about 14 pieces
Materials: 100 grams of low-gluten flour, 60 grams of butter, 20 grams of egg liquid, 40 grams of caster sugar, 1 gram of salt, 2 grams of baking powder, 40 grams of dark chocolate, 30 grams of large almonds.
1. Let’s do the preparatory work first, chop the big almonds and dark chocolate, about a little bigger than soybeans.
2. After the butter is softened at room temperature, add caster sugar and salt, then use an electric whisk to beat evenly.
3. Add the egg liquid in three times, beat evenly each time, and do not separate the egg and oil. It ends up being whitish and fluffy.
4. Sift in the low-gluten flour and baking powder, stir well with a spatula, then pour in the chopped almonds and chocolate chips, and continue to mix well.
5. After mixing into dough, take about 20 grams of dough by hand, press it into a cake shape with a thickness of about 0.8-1cm, and put it on a baking tray lined with greased paper. Leave some distance between the cookies or they will stick together as they expand.
6. Preheat the oven to 190 degrees, and then bake on the upper and lower heat for about 15 minutes. When the surface turns golden brown, be careful not to burn the bottom.
Preparation Tips
1. When shaping, you can use your hands or directly use a spoon to dig a spoonful of batter onto the baking pan and press it flat.
2. Do not use ready-made chocolate beans for chocolate, because they do not melt during the baking process, and the taste and taste are not good. Be sure to use high-quality dark chocolate, so that it will be half-melted and half-residual. All tastes good.
Six. Bacon and Cheese Biscuit Bars
This is a meaty biscuit with black pepper bacon floating all over the house during the baking process. The scent is already looking forward to it. After letting it cool for a while, I couldn’t help but taste a small piece. The two pieces of bacon were really not in vain, they were completely melted into the salty and crispy biscuits, and the rich taste of cheese was mixed in the middle. Students who like to eat meat, may wish to bake this heavy-duty biscuits. It is also very suitable for drinking beer when watching football at night.
Serving size: about 40 pieces
Materials: 150g low-gluten flour, 30g cream cheese, 1 egg, 30g salad oil, 45g bacon, 10g caster sugar, salt 1 gram, 1 gram of chopped celery, a little black pepper.
1. After the cream cheese is softened at room temperature, add sugar and salt and mix well with a whisk.
2. Then pour in the salad oil and stir well. Then pour in the eggs, and beat the back with a whisk at low speed.
3. After chopped bacon, mix low-gluten flour with chopped bacon, chopped celery and black pepper, and mix well.
4. Pour the egg mixture into the low-gluten flour mixture and mix well with a spatula.
5. Pour all the ingredients into a fresh-keeping bag, and then use a rolling pin to roll it into a thin slice of about 0.2cm.
6. Tear off only the top layer, keep the plastic bag at the bottom, and cut the dough into rectangles with a knife.
7. Arrange the biscuits on the baking tray, preheat the oven to 170 degrees, bake in the middle layer for about ten minutes, and the surface is golden brown. Due to the large number of servings, it was baked twice.
Seven, Blueberry Almond Cookies
This blueberry jam almond cookie requires unusual ingredients. The addition of large almonds and a garnish of blueberry jam makes it stand out from the usual butter cookies. So, stop asking what to do without blueberry jam, and if you can leave it out without almond flour. This time, it was all about the taste of outstanding ingredients.
Serving size: about 20 pieces
Materials: 90g butter, 150g low-gluten flour, 2 egg yolks, 70g caster sugar, 35g almond flour,
Surface decoration: 30 grams of almond slices, a little blueberry jam, and one egg white
1. Do the preparatory work first, and crush the almond slices with a rolling pin.
2. After softening the butter at room temperature, cut it into small pieces, add in the caster sugar and beat evenly, just a little bit white.
3. Add egg yolk and continue to beat evenly. If you are a novice, add them one by one so that the oil does not separate.
4. This is a good state.
5. Sift the low-gluten flour into the butter first, and mix well with a spatula.
6. Add almond flour, continue to cut and mix well.
7. This is what it looks like when it’s mixed, no dry powder.
8. Grab about 16-17 grams of dough and roll it into a ball.
9. Wet it in the egg white liquid.
10. Then stick a layer of chopped almond slices.
11. Then put it on a baking sheet lined with greased paper, press the middle part with your hands, flatten the dough, and press out a small hole in the middle.
12. This is all in good shape. It can’t fit in one plate, so it is divided into two plates to bake.
13. Preheat the oven to 190 degrees, then put it on the middle layer and bake for 10 minutes. Then take out the baking pan and squeeze the blueberry jam in the middle, do not squeeze too much, because the jam will boil under high temperature, and too much will flow out.
14. Continue to bake in the oven for another 5 minutes, and the blueberry jam will solidify.
Preparation Tips
1. You can buy almond flour from the market, or you can use a blender to grind almonds yourself.
2. Almond flakes are also available. If you can’t buy them, you can also use chopped peanuts, but you should cut them into pieces.
3. Blueberry jam can also be replaced with strawberry jam, mango jam and the like.
4. Because only egg yolks are used, the crispy texture of this biscuit is obvious.
5. Don’t touch the biscuits when they are just out of the oven. At this time, the biscuits are still soft and will break when touched. Wait for the biscuits to cool down before taking them out and keep them in an airtight container.
Eighth, Peanut Crackers
Students who have a wall breaker at home, do they often make peanut butter? Homemade peanut butter is natural and healthy, and it can also be used to make these peanut-flavored cookies.
Serving size: about 12 pieces
Time: about 40 minutes
Materials: 80 grams of low-gluten flour, 50 grams of butter, 35 grams of caster sugar, whole egg 25 grams of liquid, 40 grams of peanut butter, and 2 grams of baking soda
1. After the butter is softened at room temperature, add caster sugar and peanut butter.
2. Then use an electric egg beater to beat evenly until fluffy and whitish feathers.
3. Divide the whole egg mixture into the butter three times, and beat evenly after each addition.
4. This is what it looks like after adding whole egg liquid for the third time.
5. Sift in the mixture of baking soda and low-gluten flour.
6. Stir well with a spatula.
7. Using a spoon and fork, scoop up a small ball of batter, place it on a baking sheet lined with greased paper, and shape it into a circle. Try to make each dough the same size. Flatten the surface with the back of a spoon, then use a fork to create tic-tac-toe stripes.
8. Preheat the oven to 180 degrees, then heat it up and down for 20 minutes in the middle layer, until the surface turns golden brown.
Preparation Tips
1. It is best to use smooth and grain-free peanut butter, which is easy to pass.
2. If you have roasted peanuts, it is also good to mix them into the dough after chopped, but the dough is easy to break when shaping.
3. The mixed dough is sticky, so use a spoon and fork to assist in dividing. If you want to look better, you can also shape into a long column, freeze for an hour to harden, then cut into slices and bake.
Nine, Cashew Shortbread Biscuits
Because of the addition of cashew flour, this biscuit has more nuts than ordinary butter biscuit aroma. Then embed large cashew nuts, and the material used alone is quite high specification.
In fact, whether the biscuits are delicious or not depends on the ingredients. There are one or two biscuits in a pack in the supermarket, and if you think about it, you know what materials are used. It’s better to buy some good ingredients yourself, do it yourself, and make high-quality biscuits without additives for your family.
Serving Size: About 45 Pieces
Ingredients: 120g butter, 60g icing sugar, 1g salt, 1 drop vanilla extract, 40g whole egg liquid, 170g low-gluten flour, 25 grams of cashew powder, 10 grams of milk powder, 1/4 teaspoon of baking powder, 15 grams of egg whites for brushing the surface, and 45 cashew nuts.
1. Cashew nut powder is actually the powder after dry grinding of cashew nuts. After adding the biscuits, there will be a nutty aroma, so use a food processor to process it first.
2. Soften the butter at room temperature, then add the powdered sugar and mix well with a spatula first, otherwise the powdered sugar will fly everywhere if you beat it directly with a whisk.
3. Use a whisk to fully beat the butter until fluffy.
4. Then add the whole egg liquid to beat in two or three times. The reason for adding it is to avoid the separation of egg oil.
5. The butter after beating is fluffy.
6. Sift in low-gluten flour, baking powder, cashew powder and milk powder. Cashew flour may not be easy to sift, try not to get lumpy.
7. Mix the flour and butter with a spatula until there is no dry powder.
8. Find a fresh-keeping bag, put the dough in it, and gently knead it into a ball. , and then put it in the refrigerator to rest for half an hour, this is also to prevent the hands from sticking during the operation.
9. Take out the refrigerated dough and roll it into small balls according to about 11-12 grams per piece.
10. Brush the surface of the ball with the protein solution.
11. Then put the cashew nuts on it and press it lightly to let the cashew nuts stick in.
12. One baking tray can’t finish baking, so I baked it twice.
13. In an oven with the heating function of the upper and lower tubes, the upper tube is 180 degrees, the lower tube is 150 degrees, and the middle layer is baked for about 25 minutes. If the upper and lower pipes cannot be independently controlled, it is 165 degrees, and the middle layer is baked for about 25 minutes. After turning off the heat, put it on the stove for 7 or 8 minutes and take it out.
